Company Directors
Ruth Medd, Chair
Ruth was one of the early investors in Charley’s start up round. She joined the board as a Non-executive Director in September 2017.
Ruth’s an experienced, independent Non-executive Director and Chair. She’s the Executive Chair of Women on Boards, Chair of the Australian Health and Science Institute, Trustee of the NSW Historic Houses Trust and Director of the National Foundation of Australian Women. Her former board roles include Chair of Australian Ethical Superannuation Pty Ltd and Director of The Infants Home Ashfield.
Her prior executive roles include Executive Director of the Australian Association of National Advertisers and senior positions with Telstra, the Australian Broadcasting Tribunal and the Federal Government.
She holds qualifications in accountancy (FCPA) and information technology and membership of the Australian Institute of Company Directors.
Interesting fact: Ruth’s a wine lover, a participant of bike riding tours and an intrepid traveller—often combining all three pursuits.
Chris Jahnke, Executive Director
In 2013 Chris and Lynn founded Australian Chocolate Pty Ltd, the company behind Charley’s. Chris is also Chair of the Australian Cocoa Council.
Chris has a background in real estate and transport marketing as well as extensive experience in the food service industry. He’s a skilled business administrator and experienced project manager. Chris and Lynn ran a successful national online retail business for many years from Melbourne headquarters. Since relocating to far north Queensland in the early 2000s, Chris has acquired many new skills and become an expert in the complex arenas of cocoa growing and chocolate making.
Interesting fact: Chris was born in Germany and can still read–and somewhat converse–in German.
Lynn Jahnke, Executive Director
Lynn and Chris founded Australian Chocolate Pty Ltd in 2013.
Prior to Charley’s Lynn had a successful career in retail. Before establishing online retail business Essential Additions with Chris, Lynn spent two decades in senior retail management roles with Myer in Australia and Marks & Spencer in the UK.
Product quality is one of her key strengths, reflected in the number of global awards Charley’s has received over the years. Lynn’s considered an industry expert and is regularly invited to judge national cocoa/chocolate competitions in the South Pacific region.
Interesting fact: Leaving Rickmansworth Grammar School with acceptance to either Oxford or Cambridge to study English, Lynn instead chose to apply to Marks & Spencer's graduate program at their London head office. Not seeing herself becoming a teacher or even loving shopping, Lynn was fascinated by retail!
Advisory Board
David Herlihy, Advisory Board Chair
David’s had a distinguished executive career including a number of senior roles at Capel Court Corporation Limited.
In his capacity as Chair and Director of various entities, he’s overseen a broad range of governance, funding, acquisitions and strategy matters. He’s currently Chair of several private companies.
He was previously a Director of Godfrey Hirst Australia and various Paul Ramsay Group entities. He’s also been Deputy Chair of Craig Mostyn Holdings and Chair of the State Transit Authority of NSW and Sydney Ferries. His ASX experience includes Chair of Mosaic Oil NL, Pro Pac Packaging Ltd and Fraser Range Holdings Ltd. David holds a Bachelor of Arts (UNSW) and is a Fellow of the Australian Institute of Company Directors.
Interesting fact: David’s forebears arrived on the third fleet of ships to Australia.
Dr Thomas Avery, Advisory Board Member
Thomas was awarded a PhD in chemistry by the University of Adelaide in 2002 and completed postdoctoral positions in synthetic chemistry and wine related chemistry projects. Thomas is an ARC Research Fellow with the Centre for Nanoscale Biophotonics at the University of Adelaide.
Thomas has been involved with the Australian chocolate industry for a decade, with a focus on fine-tuning fermentation practices. He’s conducted consulting projects in Australia and the broader Pacific region. Innovation and invention in chocolate making has been a constant focus for Thomas, and he recently published 'How to Make Chocolate at Home, from Bean-to-Bar: A practical guide for fabulous chocolate'.
Interesting fact: Thomas’ combined fascinations of food and science are reflected in his passion for passionfruit and perfection of dry ice passionfruit storage.
Rick Byrne, Advisory Board Member
Rick’s knowledge of the Australian confectionery industry is drawn from almost three decades of diverse experience. More recently he’s been consulting within the confectionery manufacturing sector and teaching confectionery and chocolate technology at William Angliss.
Rick holds a Bachelor of Applied Science and a Diploma of Confectionery Technology (ZDS - Central College of German Confectionery Trade). He previously served on the Australian Confectionery Industry Technical Committee for a decade.
Interesting fact: Rick’s an expert on chocolate making equipment.
Pete Faulkner, Advisory Board Member
Pete is the co-owner of Conus Business Consulting Services and is a recognised expert in regional economic data analysis and strategic planning, business modelling and organisation leadership. He’s created a unique resource: The Conus Trend labour market and building approvals series for all Queensland regions.
Pete was key to the establishment of the peak business group, Cassowary Coast Economic Development Inc. Pete has a B.Sc. (Hons) in Banking and International Finance at City University Business School and is a Charley’s Chocolate shareholder.
Interesting fact: Pete’s a qualified dive master and has dived all over the world.
Rona Morgan, Advisory Board Member
Rona’s an experienced international banker specialising in risk and governance in south east Asia and Australia. Recently she led the development of a professional association in data protection across the Australia/Pacific region and now manages her own risk consultancy and board portfolio. She’s certified in corporate governance with INSEAD (IDP-C). Her focus for Charley’s will be on ensuring our processes are fit for purpose.
Rona’s a Charley’s Chocolate shareholder.
Interesting fact: Rona, a UK native, recently returned to Australia from a long executive career in Singapore and is in the middle of a house renovation, fortunately sustained by lots of Charley’s chocolate thanks to her Charley’s shareholder discount.
Sarah Richardson, Advisory Board Member
Sarah’s a seasoned board and executive leader in not-for-profits, SMEs and multinationals in Australia/France/USA. She’s a strategic marketer with expertise in SME consulting, membership/stakeholder engagement, digital, business strategy and growth diversification. She understands how to build commercially viable physical/digital audiences and scale SMEs.
Sarah’s a Charley’s Chocolate shareholder.
Interesting fact: Sarah speaks French and was based in Paris overseeing Yoplait’s US and Canada marketing and launch into Scandinavia and Mexico.
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Fred Schilling, Advisory Board Member
Fred practiced as a registered patent and trademark attorney for 35 years until recent retirement. He was an equity partner at the leading independent intellectual property firm, FB Rice & Co. Later he consulted to another of Australia’s intellectual property firms, Davies Collison Cave.
In addition to offering helpful brand and commercial insights, Fred’s also our resident wine expert and has a superior knowledge of tasting profiles as well as of the similarities of the wine and chocolate sectors respective journeys. Fred’s a Charley’s Chocolate shareholder.
Interesting fact: Fred’s first degree is in aeronautical engineering from Sydney University where he studied under Professor Graeme Austin Bird AO, an internationally renowned Australian scientist, long time NASA collaborator and pioneer of Monte Carlo Direct Molecular Simulation used in semiconductor vacuum system and space vehicle design.
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Duffy Sheardown, Advisory Board Member
Duffy founded Red Star Chocolate after hearing a BBC radio report indicating only Cadbury made British chocolate directly from the raw cacao bean. Other producers began the process further along in the refining process using chocolate liqueur or paste in the beginning stages.
This intrigued Duffy and in-born curiosity prompted him sourcing the beans directly from growers and launching himself into the chocolate limelight in Britain and now globally. He provides valuable advice to Charley’s.
Interesting fact: Before becoming a world class chocolate maker, Duffy worked in motor racing, both as a mechanic and managing a team. Duffy believes his scientific approach enabling the shaving of fractions of seconds off motor racing lap times helps him get the best possible flavours from the beans he sources.
